Sugar-Free Chocolate Avocado Ice Cream

Ingredients

• 2 ripe avocados
• 40 g cacao powder
• 80 g powdered erythritol
• 120 ml coconut cream, thick
• 1 tsp vanilla extract
• 1 pinch salt

Steps

1. 1Scoop the avocado flesh into a blender or food processor.
2. 2Add cacao powder, erythritol, coconut cream, vanilla extract and salt.
3. 3Blend until completely smooth and creamy. Taste and adjust sweetener if needed.
4. 4Pour into a freezer-safe container and freeze for 3 to 4 hours until firm.
5. 5Remove 10 to 15 minutes before serving to soften slightly. Scoop and serve.